SPICE UP THE SEASON WITH THIS GRAIN-FREE GINGERBREAD BANANA CAKE!
Get Cozy with This Gingerbread Banana Cake.
There’s something about the holiday season that calls for warm spices and comforting treats. This gingerbread banana cake is a festive twist on one of my all-time favorite recipes—my grain-free banana muffins!
Inspired by the moist, naturally sweet base of that recipe, I’ve added a holiday makeover with cozy gingerbread spices. You can buy your gingerbread spice mix ready made, but I love to make my own.
The result? A cake that’s perfectly spiced, naturally sweetened, and just the right balance of indulgent and wholesome. Whether you’re enjoying it with a hot cup of tea or serving it as a dessert for your holiday gathering, this cake is sure to hit the spot.
Ready to bake something that tastes like holiday magic? Let’s dive in! 🎄✨
Gingerbread Banana Cake
A grain-free cake perfect for the holidays!
INGREDIENTS
- 2 large ripe bananas (~ 1.25 cups mashed)
- 2 large eggs
- 1/4 cup date paste, maple syrup, or honey
- 1 Tbsp Molasses (optional but recommended)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 Tbsp gingerbread spice mix
- 1/4 tsp salt
INSTRUCTIONS
- Preheat your oven or Air Fryer to 175 C/350 F degrees.
- In a large mixing bowl, mash the bananas with a fork. Add all wet ingredients and give everything a good mix.
- Add all the dry ingredients and mix till everything is well incorporated.
- Line or grease a 8" x 8" cake pan and pour your batter in. If you like you can add some chopped pecans or sliced banana to the top.
- Bake for 25-30 minutes in the oven, or 15-20 minutes in your air fryer. Test if your cake is done by inserting a toothpick in the center and having it come out clean.
- Let cool completely on a wired rack.
- Add a sprinkle of organic powdered sugar if you like.
